
A sophisticated yet comforting meal featuring tender beef fillet paired with umami-rich Marmite mashed potatoes and perfectly charred cabbage. This dish is a flavor powerhouse that's surprisingly simple to prepare for a special dinner.
Prepare the Marmite butter by beating 100g of softened unsalted butter with 2 tsp of Marmite and a large pinch of sea salt until completely combined. Chill in the refrigerator until needed. This can be made up to 24 hours in advance.
Preheat your oven to 220°C (200°C fan/gas 7). Season the beef fillet generously with salt and pepper on all sides.
Heat 25g of butter in a large ovenproof frying pan over medium-high heat until sizzling. Sear the beef fillet for about 10 minutes, turning frequently until a deep brown crust has formed all over.
Move the beef to one side of the pan. Place the cabbage halves, cut-side down, in the other side. Press down firmly on the cabbage to sear the surface, then baste both the beef and cabbage with the melted butter from the pan.
Transfer the pan to the oven and roast. Turn the beef every 5 minutes for even cooking. Roast for 15 minutes for rare, 20 minutes for medium-rare, or 25 minutes for medium.
Once cooked to your preference, remove the beef from the pan and let it rest on a board for 10 minutes. Return the cabbage to the oven to stay warm and continue softening while the beef rests.
While the beef is roasting, place the potatoes in a pan of cold salted water. Bring to a boil, then simmer for 10-12 minutes until tender. Drain thoroughly.
In the same saucepan, warm the milk or cream. Return the potatoes to the pan and mash until smooth. Beat in half of the prepared Marmite butter until creamy.
Carve the rested beef into thick slices. Serve alongside the Marmite mash and charred cabbage, drizzling any resting juices over the meat. Serve the remaining Marmite butter on the side.
For the smoothest mash, use a potato ricer instead of a standard masher. If you don't have an ovenproof frying pan, sear the beef and cabbage in a regular skillet and transfer them to a preheated roasting tray before putting them in the oven.





